Spring Arugula Salad with Shaved Asparagus, Radish and Peas
Spring Arugula Salad with Shaved Asparagus, Radish and Peas is a vibrant vegan salad tossed in a homemade lemon vinaigrette!
Ingredients
- 5 ounces baby arugula
- 4 stalks asparagus about 4 ounces, shaved with a vegetable peeler
- 1 cup sugar snap peas strings removed and halved
- 1 watermelon radish or half if large, trimmed, peeled and cut into bite sized pieces
- 1 large green onion both white and green parts, thinly sliced
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place all of the produce in a large bowl and set aside.
- Place the olive oil, lemon juice, dijon mustard, salt and pepper in a mason jar and cover with a lid. Shake vigorously until combined and adjust the seasoning as necessary.
- Pour the desired amount of dressing over the salad (you may not need it all) and toss to coat.
- Serve immediately and enjoy!
Notes
- Trim the tough ends from the asparagus and shave from the bottom to the top for best results. Also, it's much easier to shave thicker stalks of asparagus.
- If you can't find watermelon radish, any type of radish will do.
- Store leftover dressing in the refrigerator in an airtight container for up to 1 week.
Nutrition
Calories: 160kcal, Carbohydrates: 8g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Sodium: 158mg, Fiber: 3g, Sugar: 4g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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